Dinner at Bazaar Meat, Las Vegas

A carnivore’s playground. One of the best meals I have ever eaten

When a hardcore foodie and unapologetic carnivore lands in Vegas with one free night, there’s really only one option: Bazaar Meat by José Andrés.

If you don’t know the name José Andrés, you should. Not only is he a world-renowned chef blending global flavors into jaw-dropping dishes, but he’s also the culinary force behind World Central Kitchen, a nonprofit that feeds people in crisis zones. He’s proof that food can nourish both body and soul—and that mission hits home for me. As someone who’s spent a life giving back, whether playing Santa for non-profits, cooking for fundraisers, or helping people plan their futures, I felt a deep connection to the spirit of this place before the first bite.

So yeah, I was excited. I booked a solo reservation and felt like a kid on Christmas Eve. I arrived early—standard—and was the first to be seated. From the moment you step inside, the smell of wood smoke greets you like a warm hug. You immediately spot the open flame, glowing embers floating upward like culinary pixie dust. The vibe? Rustic elegance meets high-end fire temple.

The restaurant houses five open kitchens, and one proudly displays its lineup of dry-aged beef and certified A5 Japanese Wagyu like art behind glass. I watched as chefs precisely cut, trim, and truss steaks, allowing them to temper for 40 minutes before a final sear. Respect.

Naturally, I went with the Ultimate Tasting Menu, which takes you on a tour of all five kitchens. Buckle up.

The Ride Begins:

• Magical Mojito – Not part of the tasting, but I couldn’t resist. A glass filled with cotton candy. The mojito is poured tableside, dissolving the fluff into a minty, refreshing sip. It’s like a science experiment that gets you buzzed.

• Foie Gras Cotton Candy – A tiny cube of foie gras wrapped inside sweet cotton candy. Sweet meets savory in the best possible way. Like a carnival snack for bougie grownups.

• Marinated Olives: Traditional & Modern –

• Traditional: Stuffed with piquillo pepper, marinated in herbs and olive oil.

• Modern: A liquid olive—yes, really. A spherified orb of olive juice in olive oil that bursts in your mouth. It’s a party trick with flavor.

• Caviar Cone – A crispy cone filled with crème fraîche and topped with caviar. Rich, salty, cool. Gone in two bites, remembered forever.

• Shrimp Cocktail – Two perfect shrimp on piquillo pepper cocktail sauce with wasabi dots. Bonus amuse-bouche: a crispy cracker topped with bluefin tuna and wasabi. Clean, spicy, addictive.

• Jamon Ibérico – Enter Lidia, who’s only been here 10 months, but knows how to slice like a pro. She carved two paper-thin pieces of this Spanish treasure tableside. Five years of curing for 5 seconds of melt-in-your-mouth magic.

• Sobrasada Toast – Crunchy toast topped with spicy Iberico sausage, goat cheese, and honey. Salty, creamy, sweet, and spicy—like four flavor gods high-fiving.

• Beef Tartare Slider – Hand-chopped sirloin, egg yolk, mustard, anchovy, and sauces, served on a mini roll. Soft, beefy, salty perfection. You’re told to eat it like a slider. You obey.

• Tomato Tartare – A veggie version on a romaine leaf over ice. Bright, briny, and a nice palette cleanser before the main beef event.

• A5 Wagyu – Cooked tableside on a hot stone. Just a sprinkle of salt. This isn’t beef, it’s beef butter. Melts on your tongue, whispers sweet nothings in your ear.

• Washugyu Ribeye – A Japanese breed raised in the U.S. Less fatty than A5, but bolder in flavor. Still insanely tender. Think Wagyu with a gym membership.

The Sides (Don’t Skip These):

• Grilled Asparagus with Romesco & Black Garlic – Smoky, charred, earthy. The garlic and romesco added umami depth, and you smell the fire with every bite.

• Setas al Ajillo – Button mushrooms sautéed in garlic, topped with a fresh, spicy green nasturtium sauce. Rich, herbal, and balanced.

• Pommes Purée – Silky. Buttery. Dreamy. The kind of mashed potatoes that could make Robuchon weep. They nearly brought me to tears too.

Dessert:

Blueberry cheesecake and a chocolate hazelnut cookie. Simple, sweet, and a soft landing after a wild flavor flight.

Just when I thought it couldn’t get better, Eduardo, the GM, gave me a personal tour of the kitchens. Passionate, knowledgeable, and proud of what they’re building there, not just great food, but a culture of excellence and heart.

The whole experience clocked in at just under 2.5 hours and was worth every second. This wasn’t just a meal. It was a reminder that food can delight, inspire, and do good in the world.

Thanks, Chef Andrés, for the meal, and the mission.